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Square image of sliced brownie banana bread showing chocolate chips and walnuts in the crumb.
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Brownie Banana Bread

Brownie Banana Bread combines fudgy brownie mix and ripe bananas for an easy, rich chocolate loaf everyone loves.
Prep Time5 minutes
Cook Time55 minutes
Additional Time20 minutes
Total Time1 hour 20 minutes
Course: Bread, Dessert, Snack
Cuisine: American
Servings: 12 servings
Author: Jamie Sherman

Equipment

Ingredients

  • 1 box brownie mix (18.3 oz.)
  • ½ cup semi-sweet chocolate chips
  • ½ cup chopped walnuts
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 cup mashed bananas (about 2 medium bananas)

Instructions

  • Preheat oven to 350°F. Grease a standard 9x5-inch loaf pan and set aside.
  • In a large mixing bowl, combine brownie mix, chocolate chips, and walnuts. Stir to coat mix-ins evenly.
    1 box brownie mix, ½ cup semi-sweet chocolate chips, ½ cup chopped walnuts
  • Add olive oil, eggs, and mashed bananas.
    ⅓ cup vegetable oil, 2 large eggs, 1 cup mashed bananas
  • Mix just until combined. Avoid overmixing.
  • Pour batter into prepared loaf pan and spread evenly.
  • Bake for 55-60 minutes. Check at 30 minutes. If browning too quickly, loosely tent with foil.
  • Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in pan for 15-20 minutes before slicing.
  • Serve as is, or warm slightly before serving.

Notes

🥡 STORAGE

  • Store at room temperature in an airtight container for up to 2 days
  • Refrigerate for up to 4 days in a sealed container
  • Cool completely before storing to prevent excess moisture

♨️ REHEATING

  • Microwave individual slices for 10-15 seconds
  • Warm in oven at 300°F for 5-8 minutes
  • Heat the air fryer at 300°F for 3-4 minutes

❄️ FREEZING

  • Wrap tightly in plastic wrap and foil
  • Freeze whole loaf or individual slices for up to 3 months
  • Thaw at room temperature before serving

💡 TIPS FOR BEST RESULTS

  • Use overripe bananas for deeper flavor and sweetness
  • Do not overmix to keep the loaf tender
  • Tent with foil if the top browns too quickly
  • Let cool before slicing for clean cuts

🍳 ALTERNATE COOKING METHODS

  • Bake in muffin pan at 350°F for 18-22 minutes
  • Bake in mini loaf pans at 350°F for 30-40 minutes

♻️ LEFTOVERS

  • Crumble over ice cream for a sundae topping
  • Cube and layer into parfaits
  • Toast lightly and spread with peanut butter

📝 NOTES

  • Serve with a dusting of powdered sugar if desired
  • Warm slightly and top with ice cream or whipped cream
  • Add different nuts or flavored chips for variation
  • Drizzle chocolate glaze over the cooled loaf for extra richness
  • This loaf slices best after it has fully cooled
  • Try turning this into muffins for bake sales or lunch boxes

Nutrition

Serving: 1slice | Calories: 345kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 137mg | Potassium: 143mg | Fiber: 1g | Sugar: 26g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg
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